Winemaker Notes
The grapes for this wine are handpicked from different vineyards in Bairrada. Inspired by the Romans who left their clay jars in the region, the wine is fermented in amphorae with a long maceration on the skins. Aged for a further 6 months in amphorae to soften the tannins of the Baga grape.
Professional Ratings
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James Suckling
This has a lovely purity on the nose with aromas of red currants, blackcurrants, dried herbs and warm stones. The palate is medium-bodied and super drinkable, with supple tannins and a delicate red fruit finish. This comes from 80-year-old head-pruned vines planted on clay and limestone soil in Óis do Bairro. The wine fermented and aged in 400- and 700-liter clay amphorae. Love the drinkability. From biodynamically grown grapes with Demeter certification.
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Robert Parker's Wine Advocate
The 2023 Post-Quercus Baga, which carries the usual mentions of "Authentic Wines, Without Makeup" and "Organic and Biodynamic Certified Estate." It fermented in 500-liter clay amphorae, with more micro-oxygenation, and it's ready to drink earlier. This is all about purity and delicacy, and it's floral and clean, with an elegant profile. It's a light red at 11.4% alcohol, medium-bodied and silky.
This dark-skinned, Portugese variety creates powerful red wines with great color, structure and finesse and is specially prominent in the Bairrada and Dão regions. Somm Secret—Because of its ample acidity and striking color, Baga also makes a great rosé; much of it from the Bairrada ends up in this style.